This chimichurri recipe was originally created to go with my smoked picanha but it is also amazing on salmon, chicken, steaks and even vegetables.
Course Sauce
Prep Time 20 minutesminutes
Cook Time 0 minutesminutes
Total Time 20 minutesminutes
Ingredients
½cupolive oil
2TBSred wine vinegar
2TBSorange juicefresh squeezed is best
1TBSorange zest
½cupflat leaf parsleychopped
½cupcilantrochopped
2clovesgarlicminced (roughly 2 teaspoons)
1teaspoonred pepper flakes
1TBSJeff's Texas style rub
Pinchof saltto taste
Instructions
Add oil, vinegar and orange juice + zest to a small bowl.
Using a sharp knife, chop parsley and cilantro (not too fine) and add to bowl.
Add Jeff's Texas style rub, minced garlic, and pepper flakes
Stir in a pinch of salt and taste. Add more, a pinch at a time until it is perfect for you.
Place chimichurri in the fridge for several hours if possible to allow the ingredients to come together. (I recommend making this a day ahead of time if possible).
Remove the chimichurri from the fridge about 30 minutes before you want to serve it to allow it to come to room temperature.